Of course! Southern Fried Potatoes & Sausage is a classic, hearty, and satisfying one-pan meal. It’s perfect for breakfast, brunch, or even a quick dinner. It’s all about crispy potatoes, savory sausage, and onions cooked in a well-seasoned cast-iron skillet.
Here’s a tried-and-true recipe that will give you that authentic diner-style result.
Southern Fried Potatoes & Sausage
This recipe is highly adaptable. You can use your favorite type of sausage and adjust the seasonings to your taste.
Ingredients
· 4-5 medium Russet or Yukon Gold potatoes (about 2 lbs), scrubbed clean
· 1 lb smoked sausage (like kielbasa or andouille), sliced into ½-inch rounds
· 1 large yellow onion, chopped
· 1 medium bell pepper (any color), chopped (optional)
· 3-4 tablespoons vegetable oil, bacon grease, or butter (or a combination)
· 1 tsp paprika (smoked or sweet)
· 1 tsp garlic powder
· ½ tsp onion powder
· ½ – 1 tsp Cajun or Creole seasoning (like Tony Chachere’s) – adjust for heat
· Salt and black pepper to taste
· Optional Garnish: Fresh chopped parsley or green onions
Instructions
1. Par-cook the Potatoes (Key Step for Crispy Insides!):
· You have two excellent options:
· Boil: Place the whole, unpeeled potatoes in a pot of cold, salted water. Bring to a boil and cook for 10-12 minutes until you can just pierce them with a fork but they are still very firm in the center. They should be parboiled, not fully cooked. Drain and let them cool until you can handle them. Then, cut into ½-inch cubes.
· Microwave: Poke the potatoes with a fork and microwave on high for 5-7 minutes, turning once, until slightly softened but still firm. Let cool, then cut into ½-inch cubes.
· Why do this? It ensures the potatoes get a crispy, golden-brown exterior without burning, while the inside becomes perfectly tender.
2. Brown the Sausage:
· While the potatoes are cooling, heat 1 tablespoon of oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat.
· Add the sliced sausage and cook for 4-5 minutes, stirring occasionally, until nicely browned on both sides. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pan.
3. Sauté the Aromatics:
· Add the chopped onion (and bell pepper if using) to the hot sausage drippings in the skillet. Cook for 4-5 minutes, stirring occasionally, until softened and fragrant. Remove with the slotted spoon and set aside with the sausage.
4. Pan-Fry the Potatoes:
· Add the remaining 2-3 tablespoons of oil to the skillet and heat it up until it shimmers.
· Carefully add the cubed, par-cooked potatoes in a single layer. Let them cook undisturbed for 5-6 minutes to develop a golden-brown crust on one side.
· Sprinkle the paprika, garlic powder, onion powder, Cajun seasoning, salt, and pepper over the potatoes.
· Flip and stir the potatoes, then let them cook for another 5-6 minutes undisturbed. Repeat this process, stirring only occasionally, for about 15-20 minutes total, until the potatoes are crispy and golden brown on all sides.
5. Combine and Serve:
· Once the potatoes are crispy, add the cooked sausage and onion/pepper mixture back into the skillet.
· Stir everything together and cook for another 2-3 minutes until heated through.
· Taste and adjust seasoning if needed.
· Garnish with fresh parsley or green onions and serve immediately right from the skillet!
Tips for the Best Results
· Don’t Skip Par-cooking: This is the most important step to avoid burnt, raw-in-the-middle potatoes.
· Use a Cast-Iron Skillet: It provides the best, even heat for achieving that perfect crispy crust.
· Don’t Crowd the Pan: If your skillet is too small, cook the potatoes in two batches. Overcrowding will steam them instead of frying them.
· Let Them Be: The key to browning is to let the potatoes sit undisturbed for several minutes at a time. Constant stirring will prevent a crust from forming.
· Customize It:
· Spice Level: Use hot sausage or add a pinch of cayenne pepper for more heat.
· Add Eggs: For a full breakfast hash, push the potato and sausage mixture to the side at the end, fry a few eggs in the empty space, and serve them on top.
· Add Cheese: Sprinkle with shredded cheddar cheese at the very end and cover for a minute to let it melt.
Enjoy your delicious, down-home Southern meal